With its nutty flavor, quick-cooking quinoa lends itself to a variety of preparations. Here, the grain is tossed with caramelized butternut squash and garlic (leave garlic cloves unpeeled during roasting; their paper shell keeps them from burning while turning the insides into a soft, sweet spread).

Roast chicken breasts on the bone and you’re guaranteed moist meat (the bone ensures that). Serve the chicken with a quick saute of sweet onion, leek, corn, and tomato. Add arugula and toss just until wilted, then stir in cool and creamy avocado. A squeeze of lemon mixes with the cooking juices to create a light dressing.

We might not have our own villa in the Italian countryside, but we can borrow flavors from Italy and pretend. A typical dish might be roast chicken breasts, with a paste of rosemary, garlic, and olive oil spread on and under the skin. When the chicken emerges from the oven, finish it with a drizzle of balsamic vinegar.

These roll-ups can either start the meal or accompany the main course at a barbecue. Create long, wide planks by slicing the eggplant lengthwise, then grill and fill with roasted red peppers and mozzarella.

Many people buy a whole roast chicken from the grocery store on the way home. Once the chicken is picked over, the remaining carcass can be the beginning of a simple and rich soup. The soup is made in two parts: the chicken carcass simmers in water while the vegetables saute for about half an hour. The stock on its own can be the base of other soups, or use it as the broth for risotto.

Jane Connelly of Scituate sent this cake into the Recipe Box Project, for Globe readers to share their favorite dishes. It was given to her by her mother, Shirley Lashway of Williamsburg, who got it from her sister-in-law Dorothy, who called it Blueberry Tea Cake.

This is a traditional and very popular dish in Iran, served when family members return home after being away. Some people consider it Iran’s national dish. It is also traditional on the Ramadan table, when everyone gathers for Eftar (the evening meal that breaks each daylong fast).

For these kebabs, cut boneless chicken breasts into pieces suitable for skewering. Lots of vegetables — zucchini, eggplant, red onion, and bell peppers — make this a one-dish preparation. Arrange them on bamboo skewers, slip them under the broiler, and dinner is fairly quick. Add rice and you’ll have full plates.

Apples lend a hint of sweetness to a traditional roast chicken and paired with rosemary and thyme, the fruit becomes savory. Roast chicken is quintessential comfort food. It’s also economical and easy.

Aja Jackson makes this dish with Walkerswood Jamaican curry powder, but you can also use other brands. If you want to add a chili pepper to the dish, put it into the simmering chicken at the beginning of cooking.

Even picky eaters will go for this. The yogurt-based honey-mustard sauce works as a sandwich spread, salad dressing, or a dip. Serve the chicken topped with your favorite greens, wrapped in a tortilla, or with steamed broccoli.